|This creamy, feta-style cheese made from almonds is firm enough to cut and crumble.|
|Time||15 minutes, plus time to soak and chill|
Place almonds, 2 T water, oil, juice, breadcrumbs, and spices in the food processor. Pulse a few times, then process until creamy, about 2 minutes.
Combine 1/3 c water with agar in the saucepan, and whisk until it comes to a boil. Reduce heat and simmer for 2 minutes, stirring frequently, until thickened.
Immediately add to food processor and blend.
Scrape mixture into the container and smooth the top. Chill for at least 2 hours, until firm.
|Notes||Almondetta is firmer and less tangy than my almond feta.
Recipe adapted from The Veganopolis Cookbook (read my review).
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